Announcement

Collapse
No announcement yet.

Frozen parsnips?

Collapse

X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
  • #1

    Frozen parsnips?

    I have been given a ginockerous parsnip (it really is that big) to make curried parsnip soup, but the recipe was forgotten. I am going back to work in 2 days this time for 5 weeks so am asking if:
    a Parsnip will survive fine in a cold unheated house for that time or
    b Can I cut and chip it and put in freezer?

    If freezer, do I blanch first or just cut to size and straight in?

    All help as always happily received

    Thanks
    Bob Leponge
    Life's disappointments are so much harder to take if you don't know any swear words.
    Tags: None
  • #2
    Have you considered steaming it until cooked, mash it - and then freeze it???
    Be quicker to make the soup when you do ( I'm thinking this is a puree soup and not a chunky one??)

    BBC - Food - Recipes - Curry parsnip soup

    http://www.schwartz.co.uk/recipedetail.cfm?ID=1174

    Gourmet Britain - Recipes - Curried Parsnip Soup

    curried parsnip soup

    There's a few recipes if you do have the time and ingredients!

    ps...'Richard Gere' not been in contact yet!
    "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

    Location....Normandy France

    Comment

    • #3
      I'd stick it somewhere outside in a big bucket of sand - (re Snadger and clamps)
      Whoever plants a garden believes in the future.

      www.vegheaven.blogspot.com Updated March 9th - Spring

      Comment

      • #4
        I'd like to know how to freeze parsnips too (I dug a massive load for someone today as I won't be back there before christmas and she wanted to have them with her turkey dinner and didn't feel up to working out how to make a clamp), I suggested freezing them but we weren't sure about blanching first?

        Comment

        • #5
          I don't blanch any of my veg before freezing. Have tried both ways and no difference, except if you blanch they go soggy.

          Comment

          • #6
            Delia does a recipe for Parmesan-Baked Parsnips in her Christmas book. I'm sure you will be able to find the recipe on deliaonline.

            Basically what you do is make a mixture of flour, grated parmesan cheese, salt and pepper. Peel and cut the parsnips up and put in a saucepan and add boiling water to cover them and add salt. Put on a lid, bring to the boil, and boil for three minutes. Drain the parsnips in a colander, and whilst they are still steaming drop a few at a time in the flour mix so that they are evenly coated. As they are coated all coated they are ready to cook, refrigerate or freeze. To freeze open freeze on a baking tray, and when frozen bag up. Allow to defrost before baking.

            That is a rough idea of her recipe, but I'm sure the full version will be on her website. We have used it several times when we've had a bit of a glut.

            valmarg

            Comment

            • #7
              i have frozen parsnips,either chop and freeze no blanching,or leave chunky and part roast in the oven with a drizle of olive oil freeze when cool,this way is nice when you want some quick for a roasting,cook from frozen alowing the same cooking time as norm,no lose of taste either way,
              Last edited by lottie dolly; 22-11-2008, 12:05 AM.
              sigpicAnother nutter ,wife,mother, nan and nanan,love my growing places,seed collection and sharing,also one of these

              Comment

              Previous template Next

              Latest Topics

              Collapse
              View All

              Recent Blog Posts

              Collapse
              View All
              Working...
              X